Baked Oatmeal with Apples
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Wake up to the cozy flavors of this baked oatmeal recipe with apples, raisins, and a nutty crunch—basically fall in a breakfast dish!
Baked oatmeal is a traditional and comforting breakfast casserole. Unlike regular oatmeal, which is made on the stovetop and has a porridge-like consistency, or overnight oats, this baked oatmeal recipe is made in the oven and has a consistency similar to bread pudding. There are endless variations, like blueberry baked oatmeal and morning glory baked oatmeal, but this version with tart apples, plump raisins, and a crunchy nut topping is a classic. Bonus: it can be made ahead of time and reheats beautifully.
“I’ve been making this dish for the last two years and it has been a staple for our family! When peaches are in season, I sub them for the apple and add nutmeg and ground ginger.”
What You’ll Need To Make Baked Oatmeal
- Light brown sugar – Adds sweetness and a hint of molasses, which pairs nicely with the fruit.
- Chopped walnuts or pecans – For crunch and nutty flavor; I like to divide them, mixing some into the oatmeal and sprinkling the rest on top for extra texture.
- Raisins – These add little pockets of sweetness and chew throughout the oatmeal. Feel free to omit them if you’re not a fan.
- Baking powder – Helps the oatmeal puff up slightly as it bakes.
- Cinnamon – Warm and spicy, it’s the perfect complement to the apples and oats.
- Salt – Balances the sweetness and enhances all the other flavors.
- Eggs – Bind the ingredients together and give the oatmeal structure.
- Milk – Keeps the oatmeal moist and creamy as it bakes.
- Vanilla extract – Adds warmth and depth of flavor.
- Unsalted butter – For richness and flavor, both in the oatmeal and to grease the dish.
- Apples – Add juicy bursts of flavor that contrast nicely with the warm spices and rich oats. For the best results, use tart yet sweet baking varietals, like Honey Crisp or Gala, which hold their shape when baked.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by combining the oats, half of the nuts, raisins, brown sugar, baking powder, salt and cinnamon in a bowl.
Stir to combine.
In a separate bowl, make the custard by whisking together the eggs, milk, and vanilla.
Combine the custard with oat mixture and melted butter.
Arrange the chopped apples in a baking dish.
Top with the oat mixture and sprinkle remaining nuts over top.
Bake for about 40 minutes, until the oats are set and the top is golden. Be sure to save some leftovers; this dish is just as delicious cold out of the refrigerator the next day.
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Baked Oatmeal with Apples
Wake up to the cozy flavors of this baked oatmeal recipe with apples, raisins, and a nutty crunch—basically fall in a breakfast dish!
Ingredients
- 2 cups old-fashioned rolled oats (not instant)
- ¾ cup light brown sugar
- 1 cup chopped walnuts or pecans, divided
- ½ cup raisins
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 2 large eggs
- 2 cups milk
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted, plus more for greasing the dish
- 2 tart yet sweet baking apples, such as Honey Crisp, peeled and cut into ½-inch chunks (about 2 cups)
Instructions
- Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter.
- In a medium bowl, combine the oats, brown sugar, ½ cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well.
- In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined.
- Add the milk mixture to the oat mixture, along with the melted butter.
- Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining ½ cup nuts on top. Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm or at room temperature.
- Freezer-Friendly Instructions: This dish can be frozen after baking, tightly covered, for up to 3 months. When you’re ready to serve it, defrost in the refrigerator for 24 hours then reheat it, covered with foil, in a 325°F oven until hot.
Nutrition Information
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- Per serving (6 servings)
- Calories: 411
- Fat: 17 g
- Saturated fat: 8 g
- Carbohydrates: 60 g
- Sugar: 36 g
- Fiber: 5 g
- Protein: 10 g
- Sodium: 322 mg
- Cholesterol: 90 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Jenn!
This Amish style baked oatmeal is fantastic! My family loved it! Thank you for adding another dish to my breakfast menu!
Tspoon
Hi jenn, this will probably seem like a ridiculous question, but I was wondering if u have some other fruit combo suggestions for the baked oatmeal? I live in Nicaragua where apples are imported at more than a dollar to $2 a piece, which I might splurge on occasionally, but would love to figure out something more in keeping with this culture. All things tropical are abundant here: papaya, pineapple, banana, coconut. Can you cook papaya or would that be weird? Thanks for any thoughts on this!
Hi Grace, I have made it with a combination of bananas and blueberries and it is delicious. Banana and coconut would also be good.
Very good! I have been looking for a baked oatmeal recipe ever since I had it at a restaurant in Amish country, so this one caught my interest. I just made my second batch with some modifications, and it came out great. I used only 1/2 cup walnuts (left off the topping 1/2 cup) to reduce calorie total. I calculated a higher calorie count than you did, so I was looking for ways to cut back. I also used 3 TBSP butter instead of 4 (but buttered the pan generously). Next time I think I will use less brown sugar too, as it is plenty sweet and I might even prefer it with less sugar. It’s very yummy as is, but I am hoping I can retain the flavor and cut the calories a bit. Thanks for the recipe!
Wow, this is absolutely delicious! I didn’t expect it to taste so much like apple pie!
Would love to make your baked oatmeal recipe, but I have a granddaughter that is allergic to eggs, any ideas for substitution?
Would flax seed or mashed banana work? Thinking of making it this weekend.
Thanks
Hi Suzanne, Yes, I think that would be fine — it’s a pretty forgiving recipe. Please let me know how it turns out 🙂
I finally made the oatmeal recipe with using flax seed for the eggs and it turned out awesome! I also used oil instead of the butter since I am allergic to dairy. The whole family enjoyed it. I did also cut the sugar down to 1/2 cup and it was still sweet, but not too sweet. Thanks for posting such a delicious recipe.
Thanks for your quick response to my question regarding substitute for the eggs. I did not make it since my granddaughter was unable to come over that morning. I will try it the next time I see her and give you an update.
Thanks again. Oh, everyone loved your baked oatmeal. It was a big hit!
My husband loves your Amish style baked oatmeal recipe. It is perfect in every way. I never liked oatmeal myself, that is until I tried this recipe. Now we have it almost every morning – very easy to re-heat. And I can’t believe how easy it is to make. Thank you so much.
Can I make this ahead of time and freeze it?
Hi Susan, Yes, I think that’d be fine.
Do you think this would work if I baked it in a muffin tin? I’m looking for healthy to go meals for my picky toddler.
Hi Raine, Yes, that should work.
Made this recipe this morning for a church breakfast potluck. It was absolutely delicious and I received many complements. Now I get to share the recipe with many of the ladies from church. I did double the recipe and baked it in a 9×13 pan. I cut the sugar back to 1 cup (in the doubled recipe) based on other reviews. I also used almond milk and earth balance, since my family doesn’t eat dairy. Thanks for the great recipe!
Thank you so much for posting this. I have to make baked oatmeal for a spring church brunch and it needs to be a larger 9×13 pan. Once Upon a Chef recipes are always fabulous but I wasn’t sure about doubling for that size pan. But you solved my problem!!!
I love this site and have made countless recipes from it. I also recommend it to all my friends! I have tried this recipe 3 times now and for the first time used a 9×13 baking dish instead of an 8×8. What a difference! It turned out perfectly…no excess liquid and was delicious. Thank you for the amazing recipes.